turmeric

GARLIC-TURMERIC SAUCE /  by Lindsey | Dolly and Oatmeal

happy sunday! i hope you’re having a good weekend so far. it’s chilly, cloudy, and a little misty here in LA on this first june weekend, which is kind of a bummer. i’m also heading into my 30th week of pregnancy which is taking its toll on my physical mobility at the moment. everything is way slower, and my lower back is way more sore. i’m beyond grateful that this little babe is so active, but i’m also trying to stay chill at the thought that he may grow up to be just like his very active big brother. time will obviously tell, but the idea of another little guy making his way into our home very soon is so very thrilling while simultaneously causing me to have pangs of anxiety. so some warm and brightness by way of this turmeric-y sauce is just what this up coming week needs!

this garlicky turmeric sauce is a constant in our house. i’ve been making it for years, and have found so many uses for it. smothered over roasted potatoes, drizzled over a lunch or dinner bowl, surrounded by a bed of vegetables for a wholesome dip/snack situation, or served over your protein of choice (i love how it pairs with grilled fish personally). the base of this sauce is plant-based yogurt (although you could definitely use a greek yogurt if that’s your preference), a bit of tahini paste, and some vinegar. these 3 ingredients are the cornerstone of a lot of sauces i make, bringing substance, flavor, creaminess, and a tangy punch. from there it’s easy to layer in whatever flavors you’re looking to incorporate. in this case we add fresh turmeric root, and fresh garlic for a super bright but earthy sauce. plus, its vibrant color will perk any meal up, and impress any dinner guest.

i hope you love this one 💛

garlic-turmeric sauce

print the recipe

method

  1. in a medium-sized bowl, whisk together the yogurt, tahini, vinegar, turmeric, garlic, and maple syrup. season with salt and pepper. taste and adjust if necessary.

  2. store sauce in a lidded jar or container in your refrigerator for up to 1 week.

ingredients

| makes just over 1/2 cup |

  • 1/2 cup plant-based unsweetened yogurt (i prefer using this one)

  • 2 teaspoons tahini

  • 1 1/2 teaspoons apple cider vinegar

  • 2 teaspoons freshly grated turmeric root (or 1/2-1 teaspoon ground turmeric)

  • 1 garlic clove grated over a microplane

  • splash of maple syrup

  • fine salt & freshly ground pepper

TOASTED ALMOND-CASHEW DATE MILK & AN ICED TURMERIC LATTE /  by Lindsey | Dolly and Oatmeal

it’s taken me a while to welcome turmeric into my day-to-day. and it seems that each time i’m pregnant, it’s something that i tend to reach for. this is all to say, if you’re not pregnant, don’t worry, you will enjoy this latte thoroughly, i promise ;) this little beverage/pick-me-up is something i prepare in the afternoon (although it would be just as good in the morning, or even at night), usually around 3 pm, just before i pick amesy up from preschool, and right at the point when i’m heading towards that afternoon slump. while this drink doesn’t have caffeine in it, it does pack a hearty punch.

the turmeric is mixed with a few other cozy spices that typically make you think of the colder months. but i find them super refreshing when prepared iced. it’s the perfect mix of cold and warm/cozy to enliven your senses without the giving you any jitters late in the afternoon (i don’t know about you, but i have to stop drinking caffeine around 2:30pm or else i’m jitter city). but the best compliment to the turmeric spice blend is the milk i’ve paired it with. it’s a toasted nut milk made with almonds and cashews, and a few dates. the toasted notes in the milk is just another cozy element that’s rich and punctuated with flavor. mix the milk together with the plush flavor of the spices and you have yourself the perfect little tonic to get you through the rest of your day.

happy may everyone! xo

toasted almond-cashew date milk & an iced turmeric latte | v

print the recipe

  • the recipe for both the milk and latte are super versatile. for the milk, try a blend of nuts or seeds that you like, and go from there. i had initially tried just toasted cashews, but found that the flavor was too overpowering. the almonds dull the overwhelming cashew flavor, while still letting it do its thing and shine. also, i’m not one for sweet milk, and the addition of 3 dates is sweet enough for me. you could of course add more for more sweetness, or none at all - completely your preference.

  • for the latte, yo could go straight turmeric and not add any other spices - totally optional. but i do love how warming the spices are here in an iced beverage, kind of like the best of both worlds. the pepper is added for maximum curcumin absorption (that’s what provides you all those lovely anti-inflammatory properties).

iced turmeric latte

| serves 1 |

  • 1/2 cup filtered water

  • 1 teaspoon ground turmeric

  • 1/4 teaspoon ground cinnamon (optional)

  • 1/4 teaspoon ground ginger (optional)

  • a few cracks fresh ground pepper

  • 1/2-1 teaspoon pure maple syrup

  • 1 cup toasted almond-cashew date milk (recipe below)

toasted almond-cashew date milk

| makes scant 4 cups milk |

  • 1/2 cup raw almonds

  • 1/2 cup raw cashews

  • 3 pitted dates

  • 3 1/2 cups filtered water

  • pinch of salt

method

  1. fill a large glass halfway with one large ice cube, or a few small ice cubes. add the toasted almond-cashew milk, and set aside.

  2. in a high-speed blender (or with a handheld milk frother), combine the water, turmeric, ginger (if using), cinnamon (if using), pepper, and 1 teaspoon maple syrup. blitz everything together for about 30 seconds-1 minute, until everything is sufficiently combined. pour the turmeric mix over the milk and ice. stir to mix, and enjoy.

  3. toasted almond-cashew milk. preheat the oven to 350°F. on a baking sheet, spread the almonds and cashews out in an even layer. place in the oven and toast for about 6-8 minutes, shaking the nuts halfway through, until toasted and fragrant. let the nuts cool completely.

  4. place cooled nuts, and dates in a large bowl and cover with 3 1/2 cups filtered water. let everything soak for 30 minutes. then blend the mixture in a high-speed blender for about 1 1/2 minutes, until everything is broken down, and the milk is frothy.

  5. pour through a nut milk bag, squeezing it gently until only solids remain (discard, or save for another use). pour the milk into a large bottle and store in the fridge for up to 4 days.

similar recipes:

macadamia-almond milk

macadamia-almond milk

iced matcha latte

iced matcha latte

vanilla pumpkin seed milk

vanilla pumpkin seed milk

GOLDEN CAULIFLOWER KABOCHA SOUP /  by Lindsey | Dolly and Oatmeal

it’s been raining for a few days straight here in socal, and i couldn’t be happier. life is slower, food is warmer, and we all just hunker down and get cozy. this past saturday night we made pizza, watched finding nemo (for the millionth time) and ate dinner on the couch. - ultimate cozy-ing down. to be honest, i haven;t made a single soup this entire fall/winter, so this golden number was long overdue.

if you’ve hung around this blog long enough, you may know i have an affinity for kabocha squash (if you’re not familiar with it, it’s a japanese winter squash variety that is has a beautiful velvet texture when it’s cooked, and an earthy, yet sweet flavor). i use it for soup, biscuits, and even chocolate muffins. it lends such a lovely texture to just about anything it touches.

this golden cauliflower kabocha squash combines cooked cauliflower and roasted kabocha giving you the silkiest, creamiest soup i’ve ever made. we use a few aromatics and spices to give this soup a flavor profile. i wanted something warming and cozy, so naturally i went with ginger and turmeric, with some cumin thrown in there for an extra little flavor nudge. the best part though comes when you add the (plant-based) yogurt. it gives this earthy-sweet soup some much needed tang. i hope you get the chance to make this soup, it’s a good one!

happy january, loves! xo

golden cauliflower kabocha soup | v

print the recipe!

- you can substitute the kabocha squash with any winter squash variety you have on hand (although i really urge you to find a kabocha squash if you can).

| makes 4 servings |

  • half of a large kabocha squash (or 1 small one)

  • avocado oil (or another high heat oil)

  • 2 tablespoons olive oil

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 1-inch knob ginger, peeled and minced

  • 1 head cauliflower, cut into evenly sized florets

  • 1 1/2 teaspoons ground turmeric

  • 1 teaspoon ground cumin

  • 32 ounces (1 quart) low sodium vegetable stock

  • 1/2 cup unsweetened greek-style almond milk yogurt (preferably this brand, but i also like this one by so delicious)

  • salt & pepper

toppings:

  • toasted sesame seeds

  • chopped chives

  • microgreens

  • toasty bread

method

  1. preheat oven to 400°F and line a baking sheet with parchment. rub the cut side of the squash with avocado oil, and place cut side down onto the prepared baking sheet. roast for 45-60 minutes, until cooked through and tender. remove from the oven and let rest until it’s cool enough to handle. once cool, spoon out and discard the stringy center and seeds.

  2. heat a large soup pot over medium heat. once hot, add the oil and onions and cook, stirring every now and then until soft and translucent, about 10 minutes. add the garlic and ginger, and cook for 45 seconds to 1 minute, stirring, until fragrant. add the cauliflower and spices, and stir, cook the cauliflower until slightly soft, about 5 minutes.

  3. add the stock, turn up to the heat and bring the soup to a simmer. let the soup simmer until the cauliflower is cooked through, about 12-15 minutes.

  4. add the roasted kabocha squash, and give everything a stir, breaking up the squash.. remove the soup from the heat, and let cool for about 10 minutes.

  5. carefully transfer the soup into a blender (i prefer using a high speed blender, but a traditional blender, immersion blender, or a food processor with work too), add the yogurt, and salt & pepper to taste. blend on high for about 1 minute, tasting the soup and adjusting the salt if necessary, until the soup is silky smooth.

  6. pour the soup back into your soup pot, and heat it over medium heat until nice and hot.

  7. divide soup between your bowls, and top with chopped herbs, toasted sesame seeds, microgreens, and your favorite toasted bread.

similar recipes:

turmeric carrot apple soup

turmeric carrot apple soup

kabocha squash, fennel, & ginger soup spicy coconut cream

kabocha squash, fennel, & ginger soup spicy coconut cream